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COS-118

Cuisinart COS-118, COS-244 User manual

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  • What is the recommended way to clean the smoker?
    How can I regulate the temperature and smoke production?
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SMOKER RECIPE BOOK
OUTDOOR SMOKERS
For the Love of Smoking
Have a problem, question or compliment not covered here?
Give us a call (1-866-994-6390)
or drop us a line ([email protected]).
We’ve got people ready to help!
GOURMET OUTDOOR GRILLING
CGS-5014
14 Piece Deluxe Grill Tool Set
CBB-055
Sauce Bottle & Basting Brush
CGM-111
Grill Gauntlet
CMC-262
Meat Claws
CSS-33
Magnetic Grilling Spice Set
CSG-900
Dual Probe Digital Wireless Thermometer
Complete the Smoking Experience (Smoker Accessories)
For more outdoor cooking accessories visit our website www.cuisinartgrilling.com
Congratulations!
Now that you have your new smoker, it’s time to get cooking. Whether you are an experienced
smoker or an amateur, we’re glad you chose Cuisinart to satisfy your smoking needs.
When we first decided to introduce a smoker into our line of products, we realized a lot of
people thought of smoking food as a long and confusing process that wasn’t worth the trouble.
Well, if that’s what you heard too, we’re here to tell you not to listen to the rumors! For most of
what you’re going to smoke, smoking is easy and it will add delicious flavor to whatever you’re
cooking. Smoking some meats can take up to a full day, but smoking other food can take as
little as one hour.
This recipe book focuses mainly on fun appetizers and side dishes that can be smoked in under
three hours. We also include a barbecue sauce recipe and barbecue rub recipe that will comple-
ment a number of meals. It’s now time to get to smoking and try out some fun new recipes!
NOTE: This guide is intended to supplement the instruction manual, not replace it. Please read
and follow official manual instructions.
Table of Contents
Meat Temperature Guide .............................................................2
Smoking Tips .............................................................................. 3
Barbecue Rub ............................................................................. 4
Barbecue Sauce ..........................................................................5
Prosciutto Wrapped Shrimp ..........................................................6
Stuffed Mushrooms ......................................................................7
Bacon Wrapped Chicken Bites .....................................................8
Armadillo Eggs .......................................................................... .9
Hot Smoked Sausage Dip ..........................................................10
Smoked Egg Salad ....................................................................11
Bacon Wrapped Scallops ..........................................................12
Vegetables ...............................................................................13
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COS-244 COS-118
Smoking Tips
WATER: Keeping the water bowl as full as possible will be advantageous to your smoking experience. Water will help
to keep the temperature in the smoker from rising too much and make it easier to control the temperature (cold water
will bring the temperature down more than hot water). And as the water evaporates and turns to steam, it will help
keep food from drying out.
WOOD CHIPS/CHUNKS: Many different kinds of wood chips or chunks can be used in the smoker. Whether they are
presoaked or dry, Hickory or Applewood, wood chips or wood chunks, each will give you a different smoking
experience. Wood chunks will last longer than wood chips but may take longer to start smoking. The same goes for
presoaked wood chips/chunks that will last longer than dry wood chips/chunks. Different flavored wood chips/
chunks will go better with different types of food. For example, some people enjoy using Applewood while smoking
salmon because fruit woods have a lighter/sweeter smoky taste.
AIR VENTS: Air vents will help regulate temperature and smoke production. Adjusting air vents will lower or raise air
temperature as needed. Keep in mind that the smoker’s position in relation to the wind (especially on a windy day)
will affect the temperature of the smoker.
MAINTENANCE: The interior of your smoker will get a thin browned coating from the smoking process. This coating
will help to seal and protect the smoker. Hot soapy water can be used to clean the cooking racks, water bowl, and
base unit. Do not use abrasive materials because they will damage the finish of the smoker. If possible (when not in
use), keep the smoker stored under cover or in a garage.
MISCELLANEOUS:
• Keep in mind that every time you open up your smoker, you’re letting out smoke and letting out heat. This will add
time to your smoke, so only check on your food when it needs to be done.
• Smoking meats will often give them a pink color and make it seem like the food is done before it’s time. The best
way to know whether or not the food is finished cooking is by using a meat thermometer.
• Use barbecue mitts or grilling tools to adjust vents, water bowl, and cooking racks.
• Each cooking rack can be used at the same time. Keep in mind that the varying amounts of food will affect the
internal smoker temperature.
Meat Temperature Guide
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2
Beef & Lamb Pork
Rare 125°F (52°C) + 3 minute rest Rare N/A
Medium rare 130°F-135°F (54°C-57°C) Medium rare 145°F (63°C) + 3 minutes rest
Medium 135°F-140°F (57°C-60°C) Medium 150°F (66°C)
Medium well 140°F-150°F (60°C-66°C) Medium well N/A
Well done 155°F (68°C)+ Well done 160°F (71°C)
Ground 160°F (71°C) Ground 160°F (71°C)
*USDA SAFE MINIMUM (NON-GROUND)-145°F (63°C) *USDA SAFE MINIMUM (NON-GROUND)-145°F (63°C)
Chicken & Turkey Fish and Shellfish
Whole 165°F (74°C) Rare N/A
Part 165°F (74°C) Medium rare N/A
Stuffed 165°F (74°C) Medium N/A
Ground 165°F (74°C) Medium well N/A
Well done (All Fish) 145°F (63°C)
Ground N/A
*USDA SAFE MINIMUM-165°F (74°C) *USDA SAFE MINIMUM-145°F (63°C)
Prep Time: 10 minutes
INGREDIENTS:
• ½ cup butcher salt
• 4 tablespoons coarse ground pepper
• 2 tablespoons ground coriander
• ½ cup organic brown sugar
• 4 tablespoons smoked paprika
• 4 tablespoons dried thyme
• 4 tablespoons chili powder
• 8 tablespoons ground cumin
• OPTIONAL: 2 tablespoons ne ground
coffee
DIRECTIONS:
Mix all of the spices thoroughly in a bowl and pour mix into Cuisinart Magnetic Spice Set (CSS-33)
or other large jar for storage. When ready to use sprinkle the mixture generously on your choice of
meat or fish and rub in before grilling.
Barbecue Rub Sweet & Spicy Barbecue Sauce
Prep Time: 10 minutes
INGREDIENTS:
• 1 ½ cups brown sugar
• 1 ½ cups ketchup
• ½ cup red wine vinegar
• ½ cup water
• 2 ½ tablespoons yellow mustard
DIRECTIONS:
In a blender, combine brown sugar, ketchup, vinegar, water
and Worcestershire sauce. Season with mustard, paprika, salt,
pepper, and hot pepper sauce. Blend until smooth.
Cuisinart Sauce Bottle & Basting Brush (CBB-055) featured in above image
• 1 tablespoon Worcestershire sauce
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 ½ teaspoons black pepper
• 2 dashes hot pepper sauce
5
4
Prosciutto Wrapped Shrimp
Prep Time: 15 minutes
Cook Time: 15 - 20 minutes
INGREDIENTS:
• 6-10 skewers
• 1 pound peeled and deveined shrimp
(approximately 35-40 shrimp)
• 6 ounces thinly sliced prosciutto
• 1 tablespoon olive oil
• 2 1/2 teaspoons paprika
• 2 teaspoons ground black pepper
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of dry wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and mix until evenly
coated (Fig. 1).
5. Wrap each shrimp in a thin piece of prosciutto-just enough to cover the surface (Fig. 2).
6. Starting at the thicker end, slide the skewer through each shrimp until it emerges from the
thinner end.
7. Add enough shrimp to cover the length of the skewer.
8. Position rack in the smoker.
9. Place rack in smoker and close. Let sit in smoker until shrimp is cooked through –
approximately 20 minutes.
* see meat temperature guide for USDA safe minimum temperature
Stuffed Mushrooms
Prep Time: 20 minutes
Cook Time: 1 hour
INGREDIENTS:
• 1 lb. baby portabella mushrooms
• 8 oz. package of cream cheese
(softened)
• 1 cup shredded cheese
• ¼ cup chives
• Barbecue rub
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of dry wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Remove the stems from each mushroom.
5. Soak mushroom caps in bowl of water for 30 minutes to clean (Fig. 1).
6. Remove from bowl and rinse well under cold water.
7. Lay mushrooms out on paper towel or a cloth for 5 minutes to dry (Fig. 2).
8. Mix cream cheese, cheese, and chives to make filling.
9. Fill mushroom caps with filling.
10. Sprinkle barbecue rub generously on top of each stuffed mushroom.
11. Place rack in smoker and close. Let sit in smoker for approximately 1 hour.
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6
Bacon Wrapped Chicken Bites
Prep Time: 20 minutes
Cook Time: 3 hours
INGREDIENTS:
• 2 boneless, skinless chicken breast
• 1 lb. thinly sliced bacon
• Toothpicks
• Barbecue rub
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring
of tray with water.
3. Preheat smoker to 225°F.
4. Cut chicken breasts into 1” x 1” cubes (Fig. 1).
5. Wrap each cube with full piece of bacon (Fig. 2).
6. Secure with toothpick.
7. Sprinkle barbecue rub generously on top of each cube.
8. Place rack in smoker and close. Let sit in smoker for 3 hours or until chicken is nished cooking.
* see meat temperature guide for USDA safe minimum temperature
Armadillo Eggs
Prep Time: 25 minutes
Cook Time: 1-1 1/2 hours
INGREDIENTS:
• 8-10 jalapeños
• 1 lb. ground (spicy) breakfast sausage
• 1 8 oz. package of cream cheese
• 1 cup shredded cheddar cheese
• Barbecue rub
DIRECTIONS:
1. Remove rack from smoker and bring to work
station.
2. Fill middle bowl portion of water/wood chip
tray with your choice of wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Combine 8 oz. of cream cheese with 1 cup
of shredded cheddar cheese in medium bowl.
Mix until ingredients are evenly blended.
5. Cut stems off jalapeños. Slice in half
lengthwise. Remove seeds and ribs.
6. Fill each half-jalapeño with the cream
cheese/cheddar mixture until it is slightly over
the brim of the jalapeño (Fig. 2).
7. Flatten the 1 lb. of sausage onto a non-stick
surface (Fig. 3).
8. Lay one of the stuffed jalapenos onto the
sausage and cut a piece of the sausage big
enough to wrap around the jalapeño.
9. Wrap the sausage around the jalapeño and
repeat the process until the sausage is gone.
10. Pour a generous portion of the barbecue
rub on a plate or in a bowl then roll the
armadillo eggs in the rub until they are
evenly coated.
11. Lay out the eggs on the smoker rack.
12. Place rack in smoker and close. Let sit in
smoker for 1 to 1.5 hours depending on
thickness of sausage.
* see meat temperature guide for USDA safe minimum temperature
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8
Hot Smoked Sausage Dip
Prep Time: 20 minutes
Cook Time: 45-60 minutes
INGREDIENTS:
• 1 lb. spicy sausage
• 1 ½ cups chopped onions
• 1 (10 oz.) can petite diced tomatoes
with jalapeños, drained
• 1 (8 oz.) package cream cheese
• 1 (16 oz.) container sour cream
• 1 tablespoon crushed red pepper
DIRECTIONS:
1. Fill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring
of tray with water.
2. Preheat smoker to 225°F.
3. Place sausage links on smoker rack.
4. Close door and let sausage sit in smoker for 30-60 minutes.
5. Take sausage off rack and bring to stove.
6. Cut up sausage into small pieces and place in large, deep skillet.
7. Add chopped onions and cook over medium high heat for 2 minutes while stirring occasionally
8. Mix in diced tomatoes with jalapeños. Allow mixture to simmer on low heat for approximately
15 minutes.
9. Add cream cheese and sour cream into the mixture. Season with crushed red peppers.
10. Empty contents of skillet into medium bowl and serve hot.
* see meat temperature guide for USDA safe minimum temperature
Smoked Egg Salad
Prep Time: 10 minutes
Cook Time: 2 hour
INGREDIENTS:
• 8 eggs
• ½ cup mayonnaise
• ¼ cup green onion
• 1 teaspoon prepared yellow mustard
• ¼ teaspoon paprika
• Pinch of salt
• Pinch of pepper
DIRECTIONS:
1. Fill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring
of tray with water.
2. Preheat smoker to 225°F
3. Place 8 raw eggs on shelf in smoker and close door. Let sit in smoker for 2 hours.
4. Remove eggs from smoker, let cool, peel, and chop.
5. Place chopped eggs in a medium sized bowl.
6. Add mayonnaise, mustard, green onions, and stir.
7. Season with salt, pepper, and paprika and stir.
8. Serve on your choice of bread, roll, or crackers.
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10
Bacon Wrapped Scallops
Prep Time: 1.5 hours
Cook Time: 45 minutes to 1 hour
INGREDIENTS:
• 1 dozen scallops
• 1 lb. thinly sliced bacon
• ¼ cup olive oil
• 1 tablespoon barbecue rub
DIRECTIONS:
1. Remove rack from smoker and bring to work
station.
2. Fill middle bowl portion of water/wood chip tray
with your choice of wood chips. Fill outer ring of
tray with water.
2. Preheat smoker to 215°F.
3. Place scallops in large zip lock bag
4. Pour oil in bag and roll bag around until scallops
are coated in oil
5. Place barbecue rub in bag and roll around until
scallops are coated in barbecue rub
6. Place bag in refrigerator for about 1 hour to
marinate
7. Remove bag from refrigerator, take a scallop out
of the bag and place at one end of bacon and
roll until bacon wraps around the scallop. Cut
the bacon once it wraps completely around the
scallop and overlaps by about ¼ of an inch.
8. Place a toothpick through bacon wrapped scallop
until it pokes evenly out the other side
9. Repeat this process for each scallop
10. Sprinkle the barbecue rub on top of each bacon
wrapped scallop
11. Put each bacon wrapped scallop on smoker rack
12. Place rack in smoker and close. Let sit in smoker
for 45 minutes to 1 hour or until scallops are
finished cooking.
* see meat temperature guide for USDA safe minimum temperature
Vegetables
Prep Time: 20 minutes
Cook Time: 3 hour
INGREDIENTS:
• 1 green pepper
• 1 red pepper
• 1 squash
• 1 zucchini
• 8 oz. baby portabella mushrooms
• 1 onion
• Salt
• Pepper
• Olive Oil
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring
of tray with water.
3. Preheat smoker to 250°F.
4. Place a large piece of aluminum foil on cooking rack.
5. Cut up vegetables into strips or 1” x 1” pieces (depending on preference) (Fig. 1).
6. Place cut up vegetables on aluminum foil on cooking rack. Curl up edges of aluminum foil to help
retain juices.
7. Drizzle olive oil over vegetables and season to taste with salt and pepper.
8. Place cooking rack in smoker, close, and let sit for 3 hours.
9. After 3 hours check on vegetables for desired tenderness and remove or leave in smoker
depending on preference.
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